Knowing when to change your frying oil

Question: 

When do you decide it's time to change your frying oil? 

Answer: 

The longevity of your frying oil depends on a number of factors: what kind of oil, what are you frying, how much of it are you frying, how often and how well are you filtering, for how many hours is the oil in use and at what temperature, and how clean is the equipment?

As oil is used, food particles, high temperatures and repeated use lower the smoking point and eventually result in rancidity that gives your food off-flavors.  The trick, of course, is to maximize the number of baskets of food the oil can cook before it breaks down.

Keeping the fryer clean, filtering the oil daily (or after each meal service), keeping the oil cool and covered when not in use, keeping the temperature at 375 F or lower, replacing all the oil at once rather than periodically topping off, salting food only after frying, and using oils designed for deep frying are all helpful in extending the oil’s life.

To determine if the oil needs to be changed, commercial test kits are available.  These kits are particularly useful in operations where fried items are a major part of the menu mix or where fluctuations in volume mean that fryer use is inconsistent.  If you want to go the low-tech route, your senses can do a pretty good job as well.  Look for a darkening color or a change in viscosity, smoking or frothing, and any sort of off-odor.  At the first sign of any of these factors (hopefully not in the middle of a busy service), it is time to change the oil.

Want to ask advice guy a question?

Refresh Type the characters you see in this picture. Type the characters you see in the picture; if you can't read them, submit the form and a new image will be generated. Not case sensitive.  Switch to audio verification.

Today's top stories

1
The National Labor Relations Board has paved the way for franchisors to be held responsible for the employment practices of franchisees, ruling that a party doesn't have to actively supervise a staff...
2
McDonald's may be hesitant to take up Burger King on its offer to make a ''McWhopper,'' but another burger chain has stepped up to the plate. Wayback Burgers, a private burger chain based in...
3
Millennial customers are spearheading the U.S. shift toward premium coffee beverages that’s been gaining steam in recent years, according to Peet’s Coffee & Tea CEO Dave Burwick, noting that...
4
Two months after Starbucks said it would shutter all 23 of its La Boulange standalone locations by September, closures begin Friday, the San Francisco Business Times reports, amid rumors that some...
5
We have previously covered risks and challenges of writing recommendation letters. Let’s start with the last part of the question. Since the purpose of a recommendation letter is to recommend a...
6
Teaching classes in restaurants is a popular way to reach new customers, bring in more revenue, reward frequent guests or showcase an event space. Consumers love it, too—and they’re willing to pay. “...
7
Fast-casual chain Farmer Boys has named Larry Rusinko chief marketing officer, the breakfast-and burger company announced this week. Rusinko succeeds Farmer Boys President and COO Karen Eadon, who...
8
Fast-casual chain Boston Market Tuesday announced the appointment of four new members to its management team: Jim Brandon, who spent seven years in financial roles at Starbucks, joins the concept as...
9
McD’s gets help from an unlikely source: BK At a time when McDonald’s can’t seem to buy sympathetic publicity, an opportunity has been served up by archrival Burger King. The Home of the Whopper has...
10
Amazon is trying its hand at a new restaurant-delivery service, according to a new report in GeekWire. While the retailer launched a meal-ordering system through its existing Amazon Local platform in...